Executive Sous Chef

5 years

Palladinos NYC Steak and Seafood

Job Title: Executive Sous Chef

Location: Midtown NYC Grand Central Terminal Reports To: Chef de Cuisine

KEY RESPONSIBILITIES

Oversee all food preparation, ensuring each station operates smoothly. Develop new menu

items and specials in conjunction with then Chef de Cuisine and Executive Chef.

Responsible for Department of Health walk throughs and all compliance issues.

Responsible for scheduling labor to budget and managing day to day issues around team

availability.

Responsible for opening chef checklists, labeling maintenance and accountability, and

maintenance of recipes with accurate food costs.

Expediting run and facilitate coordination between hot line expo and front pass expo.

Coordinate with accountants all timely and accurate invoice processing.

Lead, train, and mentor kitchen staff, delegating tasks and responsibilities to ensure

efficient workflow. Recruiting, hiring, coaching, and discipline of team.

QUALIFICATIONS

5+ years high-volume kitchen experience

Culinary degree preferred

NYC Food Handler Certificate

Ability to lift 50+ lbs

WHAT WE OFFER

Competitive pay and benefits

Compensation: Salary ($85,000.00 - $90,000.00)

Leadership

Team Management

Communication

Problem Solving

Time Management

Attention to Detail

Creativity

Organizational Skills

Budget Management

Training and Development

Collaboration

Adaptability

Customer Service Orientation

Conflict Resolution

Quality Control

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